With the days chillying up it’s good to have a few quick and tasty soup recipes up our sleeves.
Here’s my Delish Curry Lentil Soup (feeds 4):
2/3 Cup of *soaked Lentils (I use orange lentils, You’re welcome to use whichever lentils you prefer)
*1/4 pre-cooked butternut puree
1/2 an onion (grated or chopped)
1 clove fresh garlic (chopped or grated)
Tip of a pinky finger size fresh ginger (grated)
1 tsp Masala spice mix (or according to your taste)
1 tsp Curry Powder (or according to your taste)
1 tsp ground turmeric
Salt to season
*Soak your lentils overnight. To soak, place lentils in a glass bowl and cover completely with water. Cover with a dish cloth and leave overnight. When ready to use rinse the lentils thoroughly.
*Pureed Butternut is one of the ways I thicken sauces for my stews so I usually have some stored in my freezer. If you’re making your butternut from scratch cook it until soft and then puree a quarter of it for this recipe.
When ready to prepare the lentil soup:
Mix the washed lentils with all the spices, garlic and fresh ginger
Saute the onion
Add the spiced lentil mix to the onion and saute until the bottom of your pot is dry and needs water.
Add 2 cups of water and turn down heat to a low simmer.
When soup is ready add the pureed butternut.
Do you want your soup textured or smooth?
If you’d like your lentil soup textured simmer for 10-15 minutes (or until you feel the lentils are to your liking)
If you’d like a smooth soup cook the lentils for 20 minutes or until very soft and fluffy. If using a stick blender you can blend as soon as the soup is ready. If using a glass blender let the soup cool and then blend.